Mexican tomatillo rice

Did you know, Tomatillo is a fruit ?
Tomatillos are not the unripe tomatoes, they are totally a different variety but same family.
Tomatillos means little tomato in Spanish, and they are used mostly inMexican cuisine. Mexican rice, salsa cruda, salsa Verde, salads, etc.

I like the green colour and a distinct tangy taste of the tomatillos a lot. Mostly, I cook them with the dal or put them in the salad. A few days ago, I made the tomato rice, when I realized that I should not try the same using the Tomatillos. Today, I gave it a try.

Ingredients : 1 cup --- Rice 1 no --- Onion, medium size finely chopped 4-5 tbsp --- oil 1 tsp --- Jeera 2 clove --- Garlic Few cilantro Salt to taste Pinch of turmeric for color. To puree: 4-5 nos --- Tomatillos, medium size 2 nos --- Jalapeno small size *** 5 nos --- small Indian chili Method: It is a one pot meal, I cooked this in the pressure pan. Easyyyyyy.... --- In the pressure pan, add the oil and turn the heat to medium. Once it is hot add a spoon of jeera to it. Simultaneously add the chopped onion and saute it. --- Meanwhile, wash the rice and drain the water. --- When the onion turns translucent, add the rice, garlic and saute them along with the onion for few minutes, until the rice turns slightly golden brown. --- Add the tomatillo puree, pinch of turmeric and salt to the rice mixture and 2 cups of water for rice to cook. *** Water depends on the rice quality. I used normal ponni rice. --- Close the pan and cook the rice for 2 whistle. --- Once the pressure is released, open the lid and let the rice cool for few minutes. --- Add the cilantro and serve warm with the roasted potatoes.